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CARROT, GINGER AND CHILLI SOUP

This soup is my fall back when the weather is cold and the job list is endless.

CARROT, GINGER AND CHILLI SOUP

Serves 2
WHAT YOU NEED

1 tsp. olive oil

1 x small onion- peeled and diced

4 x carrots- peeled and diced

2 cm piece of root ginger- peeled and grated

1 x chilli- de-seeded and chopped finely

250 ml hot stock

WHAT YOU DO

Heat the oil in a pan and fry the onions for 5 minutes, moving them with a spoon so they don't brown.

Add everything else to the pan and simmer for 20 minutes.

Place everything in a blender and blitz till smooth. If it’s too thick at this point and not smoothing up in the blender just adds a little more hot water or stock. Season in the blender with salt and pepper and taste. I find it easier to do this whilst in the blender so between additions of salt and pepper you give the blender a blast and it gets mixed perfectly before you taste again.

Return to the pan and heat till bubbling. Serve and enjoy.

I also love this soup for its ease of ingredients. I always shy away from soups that have an ingredient list as long as my arm! I always have the ingredients on hand and just so you know, I always use stock powder made up with water. I would love to have the time and inclination to make my own stock but I barely have time to pair my socks let alone boil things for hours on end.

So after you have shoveled your snow get a big, hot bowl of this on the go. You won’t be disappointed.

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About me

A life without lemons is like swimming in the nude, you can do it but it just feels wrong!I am an Edmonton food blogger, lady butcher, enthusiastic baker, gin drinker and lego picker upper. I make fabulous food and share it here.